Hell on earth - Supervisor Compass Group Employee Review

1.0
16 Jun 2015
Recommend
CEO approval
Business outlook

Pros

Close to home and have some fun at times with team members most if it laughing about everything that's happing.That's about it I would give it no stars if I could

Cons

You work like a dog for very little pay unless your face fits ie pretty type. No support from mangers until it all goes wrong then you get the blame. Paper work I've never seen so much of it it's all we seem to do the good side seems very low down and almost unimportant to them. Short staffed with mangers who have no idea how to use a till or make a coffee. No thank you or anything from a good week or month. Being told you made TO MUCH MONEY, I'm still trying to work that one out. Ever changing rules and goal posts. Not able to speak to anyone in head office. Misleading job titles The customers seem not to matter having been told to refuse last minute tea and coffee bookings as they don't want to pay me overtime. They don't like you making friends with other people you work with and try to make you stop talking to each other

Explore other reviews about Compass Group

5.0
18 May 2026
Recommend
CEO approval
Business outlook

Pros

Great place to work very understanding and a lot of room for growth.

Cons

Not very many downsides to working here.

2.0
19 Apr 2026
Recommend
CEO approval
Business outlook

Pros

I worked at the John Wayne Airport American Airlines lounge, which served a strong and steady clientele, primarily composed of business travelers. Guests were generally easygoing and professional, with minimal special requests or complex requirements from their side

Cons

The operational and management side was significantly more challenging. The lounge was consistently understaffed, and managers and supervisors often had to step in and cover multiple missing roles just to keep things running. This created a high-pressure environment where tasks that should have been simple often became unnecessarily complicated. There were also strict safety procedures in place, which made sense given the airport setting, but the lack of consistent staffing and equipment issues made compliance difficult at times. In some cases, we were left relying on incomplete processes, such as temperature logs, due to broken equipment and workload pressure. Additionally, perishable goods such as dairy would sometimes sit for extended periods due to last-minute no-shows and staffing gaps, adding further stress to daily operations. Overall, while the clientele and safety structure were solid, the combination of understaffing, equipment issues, and management dynamics made it one of the most stressful and challenging work environments I have experienced.

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